Entree: Cuba – Vaca Frita (Pan-fried shredded beef with onions and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Additional 5 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 1/2 lb (680 g) skirt or flank steak
- 1/2 cup (120 ml) beef broth or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 4 cloves (about 0.42 oz (12 g)) garlic, minced
- 2 large onions (about 14 oz (400 g)), thinly sliced
- 2 limes, juiced (about 2 tbsp (30 ml))
- 3 tbsp (45 ml) vegetable oil, divided
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 scallions (about 1 7/16 oz (40 g)), thinly sliced for garnish
- Optional: 1 small bell pepper (about 4 oz (115 g)), thinly sliced

Show original ingredient measurements

- 1 1/2 lb (680 g) skirt or flank steak
- 1/2 cup (120 ml) beef broth or water
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- 4 cloves (about 12 g) garlic, minced
- 2 large onions (about 14 oz / 400 g), thinly sliced
- 2 limes, juiced (about 2 tbsp / 30 ml)
- 3 tbsp (45 ml) vegetable oil, divided
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 4 scallions (about 40 g), thinly sliced for garnish
- Optional: 1 small bell pepper (about 4 oz / 115 g), thinly sliced

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the steak in a medium saucepan and cover with beef broth or water. Add 1 clove (0.106 oz (3 g)) minced garlic, 1/2 tsp (2.5 g) cumin, 1/2 tsp (2.5 g) oregano, and 1 tsp (5 g) salt. Bring to a gentle simmer, cover, and cook over low heat for 45–60 minutes until the meat is fork-tender.
2. Remove the steak from the liquid and let cool slightly. Reserve 1/4 cup (60 ml) of the cooking liquid. Using two forks, shred the steak into bite-size strips. Pat the shredded beef dry with paper towels to remove excess moisture.
3. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add the sliced onions (and bell pepper if using) and sauté until softened and beginning to caramelize, about 6–8 minutes. Remove half of the onions to a bowl and set aside for serving.
4. Return the skillet to high heat and add the remaining 1 tbsp (15 ml) oil. Add the shredded beef in a single layer and press down gently with a spatula; let cook without stirring for 2–3 minutes to develop a crispy edge, then toss and continue to fry, 5–7 minutes total, until well browned and crisp in places.
5. Add the remaining minced garlic, reserved onions, 1/4 cup (60 ml) reserved cooking liquid, remaining 1/2 tsp (2.5 g) cumin, remaining 1/2 tsp (2.5 g) oregano, and the lime juice. Toss quickly and cook 1–2 minutes until fragrant and the liquid evaporates, coating the beef.
6. Season to taste with additional salt and pepper if needed. Serve immediately garnished with sliced scallions and extra lime wedges on the side.

1. Place the steak in a medium saucepan and cover with beef broth or water. Add 1 clove (3 g) minced garlic, 1/2 tsp (2.5 g) cumin, 1/2 tsp (2.5 g) oregano, and 1 tsp (5 g) salt. Bring to a gentle simmer, cover, and cook over low heat for 45–60 minutes until the meat is fork-tender.
2. Remove the steak from the liquid and let cool slightly. Reserve 1/4 cup (60 ml) of the cooking liquid. Using two forks, shred the steak into bite-size strips. Pat the shredded beef dry with paper towels to remove excess moisture.
3. In a large skillet, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Add the sliced onions (and bell pepper if using) and sauté until softened and beginning to caramelize, about 6–8 minutes. Remove half of the onions to a bowl and set aside for serving.
4. Return the skillet to high heat and add the remaining 1 tbsp (15 ml) oil. Add the shredded beef in a single layer and press down gently with a spatula; let cook without stirring for 2–3 minutes to develop a crispy edge, then toss and continue to fry, 5–7 minutes total, until well browned and crisp in places.
5. Add the remaining minced garlic, reserved onions, 1/4 cup (60 ml) reserved cooking liquid, remaining 1/2 tsp (2.5 g) cumin, remaining 1/2 tsp (2.5 g) oregano, and the lime juice. Toss quickly and cook 1–2 minutes until fragrant and the liquid evaporates, coating the beef.
6. Season to taste with additional salt and pepper if needed. Serve immediately garnished with sliced scallions and extra lime wedges on the side.